Sicilian Fegato aa'Agrodolce

Season the side of each slice of veal liver generously with salt, and then coat the slices all over with breadcrumbs.
Heat some extra virgin olive oil to a pan wide enough to fit the veal liver. Add the veal livers and cook for about 2-3 minutes on each side. Or until browned and almost cooked through. They should still be a little pink in the middle. Remove from the pan then set aside.
In the same pan, add some extra virgin olive oil and when hot, add the sliced onions and and season with a good pinch of salt. Sauté for 8-10 minutes until they caramelise. If the onions start to stick, add a few tablespoons of water.
When the onions are nicely browned and caramelised increase the heat and add the vinegar. Then add the sugar and stir until dissolved.
Return the veal liver slices to the pan and cook until heated through and cooked to your preferred level of pinkness. Spoon the cooking liquid and onions over the veal livers to coat the veal liver, then serve.